Originally Posted by BadDeacon
my 2 cents:
I'd just rub and slap those babies on the smoker. I have tried brining but it was too much hassle for the little extra. Also fat side up and DON'T TOUCH until they are 195.
I immediately throw mine in the fridge and pull later. It locks the juices in with the meat. Later when you warm it, they are moist & delicious!!!
X2 I have never been a fan of poeing a bunch of holes in meat. There is considerable debate among foodies as to if it adds moisture, or allows more moisture to escape.
Wine-Down Brewing and Winemaking
Drinking EdWorts Apfelwein, White Zinfandel, Skeeter Pee, Hefeweizen, Blackberry Ale, Holiday Apfelwein
Ferm1-Blackberry Merlot Ferm2-SkeeterPee
Ferm3-Jawbreaker Ale Empty Ferm4-Empty
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